There’s something truly special about a warm, comforting bowl of soup—especially when it’s packed with bold flavors, creamy textures, and a hint of spice. If you love chicken enchiladas, you’re in for a treat! This Creamy Chicken Enchilada Soup takes all the classic flavors of enchiladas and transforms them into a rich, velvety soup that’s perfect for any time of year.
With tender shredded chicken, melted cheese, and a tortilla-infused broth, this dish is comfort food at its finest. Plus, it’s easy to make and perfect for meal prep! Whether you’re looking for a weeknight dinner idea or something to warm you up on a chilly day, this soup will not disappoint.
Why You’ll Love This Creamy Chicken Enchilada Soup
✔️ Thick, Creamy, and Cheesy – A smooth, velvety texture that melts in your mouth.
✔️ Packed with Bold Flavors – A perfect balance of savory, spicy, and smoky.
✔️ High in Protein – Loaded with tender shredded chicken.
✔️ Quick and Easy – Ready in about 30 minutes with simple ingredients.
✔️ Family-Friendly – Even picky eaters will love this hearty and delicious dish.
Ingredients for Creamy Chicken Enchilada Soup
Before you start, gather all your ingredients to make cooking seamless and stress-free.
Tortilla Puree
| Ingredient | Amount |
|---|---|
| Corn tortillas (6-inch) | 8 |
| Water | 3 cups |
| Green enchilada sauce | 2 cups |
Soup
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Yellow onion, finely chopped | 1 large (about 2 cups) |
| Garlic cloves, minced | 3 |
| Salt | 1 tsp |
| Chili seasoning | 1 tsp |
| Cumin | 1 tsp |
| Oregano | 1 tsp |
| Chicken breasts | 1 lb |
| Chicken broth | 4 cups |
| Cream cheese, room temp, cubed | 8 oz |
| Monterey Jack or sharp cheddar cheese, shredded | 8 oz |
Toppings (Optional but Highly Recommended)
- 1 Roma tomato, diced
- 1 jalapeño, seeded and diced
- Chopped cilantro
- Sour cream or Mexican crema
How to Make Creamy Chicken Enchilada Soup
Step 1: Prepare the Tortilla Puree
- Cut the corn tortillas into small pieces.
- In a blender, combine the tortilla pieces, water, and green enchilada sauce. Blend until smooth. Set aside.
Step 2: Cook the Soup Base
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for another minute.
- Mix in the salt, chili seasoning, cumin, and oregano, stirring well to coat the onions.
Step 3: Add the Chicken and Broth
- Place the chicken breasts into the pot.
- Pour in the chicken broth, then bring the mixture to a gentle boil.
- Lower the heat, cover, and simmer for 20 minutes until the chicken is fully cooked.
Step 4: Shred the Chicken
- Remove the cooked chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
Step 5: Incorporate the Tortilla Puree and Cheese
- Pour the prepared tortilla puree into the soup and stir well.
- Add the cream cheese and shredded Monterey Jack cheese, stirring continuously until fully melted and incorporated.
Step 6: Final Adjustments and Serving
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top with diced tomato, jalapeño, cilantro, and a dollop of sour cream.
- Serve immediately and enjoy!
Pro Tips for the Best Creamy Chicken Enchilada Soup
- Use rotisserie chicken to save time and skip the cooking step.
- For a smokier flavor, add a pinch of smoked paprika or chipotle powder.
- Want it spicier? Use hot green enchilada sauce or toss in some diced serrano peppers.
- Make it gluten-free by ensuring your enchilada sauce and seasonings are certified gluten-free.
- Double the batch and freeze portions for easy meal prep!
What to Serve with Creamy Chicken Enchilada Soup
This flavorful soup is delicious on its own, but pairing it with the right sides makes it even better.
- Warm Cornbread – The sweetness balances the spiciness.
- Crunchy Tortilla Chips – Perfect for dipping into the creamy soup.
- Mexican Rice – Adds extra texture and flavor.
- Avocado Slices – A fresh, creamy contrast.
Storage and Reheating Instructions
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat on the stovetop over medium heat, stirring occasionally.
Freezer:
- Freeze in individual portions for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 35g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 5g |
(Values are approximate and may vary based on ingredient brands.)
Frequently Asked Questions (FAQ)
1. Can I use flour tortillas instead of corn tortillas?
No, corn tortillas work best because they blend into a smooth puree, while flour tortillas may create a gummy texture.
2. Can I make this soup in a slow cooker?
Yes! Add all ingredients except cheese and tortilla puree to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cheeses and tortilla puree before serving.
3. What type of cheese melts best in this soup?
Monterey Jack and sharp cheddar are excellent choices because they melt smoothly without clumping.
4. How do I make this soup dairy-free?
Swap the cream cheese for coconut cream and use dairy-free cheese alternatives.
5. Can I use leftover cooked chicken?
Yes! Simply skip the boiling step, shred your cooked chicken, and stir it in when adding the tortilla puree.
6. Is this soup keto-friendly?
Without the tortillas, it can be keto-friendly. Substitute tortilla puree with pureed cauliflower for a lower-carb option.
Final Thoughts: A Must-Try Comfort Food
This Creamy Chicken Enchilada Soup is the ultimate comfort food that brings warmth, flavor, and satisfaction in every bite. It’s easy to make, incredibly creamy, and loaded with bold Mexican-inspired flavors.
Whether you’re serving it for family dinner, meal prepping for the week, or impressing guests, this soup is a guaranteed hit. Try it today and enjoy a bowl of cheesy, creamy goodness!
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Creamy Chicken Enchilada Soup: A Delightful Twist on a Classic Dish
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Creamy Chicken Enchilada Soup is the perfect blend of bold Mexican flavors, creamy texture, and comforting warmth. Made with tender shredded chicken, a rich tortilla-infused broth, and melty cheese, this dish is pure comfort food. Whether you’re looking for a quick weeknight meal or something to warm you up on a chilly evening, this hearty, flavor-packed soup is a must-try!
Ingredients
Tortilla Puree
- 8 corn tortillas (6-inch)
- 3 cups water
- 2 cups green enchilada sauce
Soup
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp chili seasoning
- 1 tsp cumin
- 1 tsp oregano
- 1 lb chicken breasts
- 4 cups chicken broth
- 8 oz cream cheese (room temp), cut into small cubes
- 8 oz Monterey Jack or sharp cheddar cheese, shredded
Toppings (Optional)
- 1 Roma tomato, diced
- 1 jalapeño, seeded and diced
- Chopped cilantro
- Sour cream or Mexican crema
Instructions
Step 1: Prepare the Tortilla Puree
- Cut the corn tortillas into small pieces.
- In a blender, combine the tortilla pieces, water, and green enchilada sauce. Blend until smooth and set aside.
Step 2: Cook the Soup Base
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 minutes, until soft and translucent.
- Stir in the garlic and cook for 1 more minute until fragrant.
- Add the salt, chili seasoning, cumin, and oregano, stirring well to combine.
Step 3: Add the Chicken and Broth
- Place the chicken breasts into the pot.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat, cover, and let it simmer for 20 minutes, or until the chicken is fully cooked.
Step 4: Shred the Chicken
- Remove the cooked chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
Step 5: Incorporate the Tortilla Puree and Cheese
- Pour the prepared tortilla puree into the soup and stir well.
- Add the cream cheese and shredded Monterey Jack cheese, stirring continuously until the cheese is melted and the soup is smooth and creamy.
Step 6: Final Adjustments and Serving
- Taste the soup and adjust seasoning if needed.
- Ladle into bowls and top with diced tomato, jalapeño, cilantro, and a dollop of sour cream.
- Serve hot and enjoy!
Notes
- For extra spice, add chipotle powder or diced serrano peppers.
- For a gluten-free version, ensure your enchilada sauce is gluten-free.
- To make it milder, use mild enchilada sauce and skip the jalapeño.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American